Some of you may recall my talk of “a big project” through my posts this past year. Since September, I have been developing recipes and putting those recipes through rounds testing. Pause: I cannot continue to talk about this project without expressing appreciation for my testing group. I couldn’t have pulled this off so quickly without your help – thank you!

Back to my story…

From the start of my vegan journey, during recipe writing and blogging, I followed PCRM and Dr. Neal Barnard. In those early days, especially as a pregnant woman and mother, the credible nutritional information on PCRM was invaluable.

Dr. Barnard has long been one of my plant-based heroes. In 2012, I finally met the good doctor when he was speaking in Vancouver (rather, he had little choice but to meet me.) 😉

Dr. Barnard graciously wrote two forewords for my books – one for eat, drink & be vegan and another for Plant-Powered Families. His body of work is remarkable, delivering talks, writing articles, and publishing books all promoting the many benefits of eating a plant-based diet.

During my own years of writing books, I had this inner desire to partner with a group like PCRM, or even better, the good doctor himself. My wish came true last fall when Dr. Barnard contacted me.

Author of many well-loved plant-based books, Dr. Barnard releases his 18th title, The Cheese Trap, this February. I have contributed all the recipes for this book, and that truly is an honour and career highlight for me.

As many of us eating a plant-based diet know, cheese is most often the “final frontier” for people making the transition to plant foods. Other dairy products can be difficult to eliminate, but cheese is especially difficult for people. In The Cheese Trap, Dr. Barnard explains why, and offers a comprehensive program to help us break free from cheese addiction to gain energy, lose weight, and improve our health. Recipes cover all meals, with a focus on cheese replacements to satisfy cravings such as pizza, lasagna, ice cream and cheesecake.

You can preorder this book now: amazon.com and amazon.ca, and I will be sharing a couple of recipes from the book this fall. Here are some of my favorite recipes:

And, here some excerpts I found particularly interesting from the book:

The 30 pounds of cheese that the average American has added to his or her annual diet hold 55,000 calories. You could drink a can of Coke every day and not get to 55,000 calories.

Cheese has plenty of fat, as you know only too well, and people who eat cheese and other fatty foods are at much higher risk of developing diabetes, compared with people who avoid them.

To point out the obvious, most cows do not produce milk, any more than most women do. They only make milk if they have been pregnant. So farmers impregnate their cows every year. Surprising as it sounds, much of the milk that goes into the dairy products you buy—perhaps most of it—comes from pregnant cows. So when you drink a glass of milk, have a bowl of ice cream, or chew a bit of cheese, you’re getting traces of hormones that surge during pregnancy.

The milk drinkers had more acne, and how much of a problem it was depended on the fat content. Those who drank the most whole milk were about 12 percent more likely to have had severe acne. But those who drank the most skim milk were 44 percent more likely to have had severe acne. In other words, fatty milk was a problem, but low-fat milk seemed to be a much worse problem.

Could a cheese sandwich make your joints hurt? Arthritis is something we attribute to older age or maybe to genetic traits passed along from our parents. But rheumatoid arthritis is an inflammatory condition—your joints do not just ache; they are also swollen and tender, and that means that something is triggering the attack.

If you have rheumatoid arthritis, psoriasis, psoriatic arthritis, or any kind of inflammatory condition, run—don’t walk—to a dairy-free, plant-based diet.

A great many people have turned away from meat-eating because of the grotesque cruelty involved. But dairying can claim no ethical advantage. The industry relies on impregnating animals, separating them from their infants, pushing them to produce as much milk as drugs and biology can manage, and killing them as soon as it no longer pays to keep them alive.

A cup of milk contains about 7.7 grams of protein, 80 percent of which is casein, more or less. Turning it into Cheddar cheese multiplies the protein content seven-fold, to 56 grams. It is the most concentrated form of casein in any food in the grocery store.

All of which makes an important point: cheese is a heavily processed food. If you look askance at spaghetti or bread because they are processed—that is, they are made from grains that are—gasp—ground up, think for a minute about cheese. Cheese is the ultimate processed glop.

Filled with fat, crammed with cholesterol, and steeped in sodium, cheese is a seriously unhealthy product. Its addictive properties keep you hooked, even while it works its mischief on your waistline and damages your health.

We’ve all heard it from others… “but I could never give up cheese!” And those of us that have given up cheese now know that life is much better without it. So, if you are one of those people finding yourself in the cheese trap, this book is for you.

This post will be short – and most definitely sweet (it is a pineapple whip)!
Before I get into the recipe, couple of notes:

First, a note about my blog ads. Sorry for the overwhelm of ads in my posts these last few days. I’ve been tweaking some things, and didn’t realize that there were a large number of ads popping up on some of my posts, particularly on mobile devices. I’m attending to it now. Already it should be better, but I need to have a look at it more thoroughly over the next couple of days. So, I apologize if it was very intrusive and inconvenient. I don’t like that either.

Next, a quick follow up on my last post. With weak response, I will discontinue the favorites theme. It appears that recipes are resonating best.

With that, on to the Pineapple Whip…

A couple of years ago, we took a family trip to Disneyland. Notice I didn’t call this vacation. Oh no. This was a 3-day park whirlwind. The kids had a blast, of course. For me, I found it intensely overstimulating. That’s me, however, I’m sensitive by nature, so all the sounds/colors/activity became all too much. Still, I checked off one of my “mommy bucket list” boxes… so all good. 😉

Vegan food options do exist in Disney, but they require extra walking to locate, and the healthier options can be more expensive. There was one treat that we really looked forward to finding, however… the Dole Pineapple Whip. With the heat and walking, it was just so refreshing and gave a needed sugar high.

When we returned home, I replicated the Disneyland Dole whip for the girls. Instead of straight pineapple, I prefer to add in very ripe banana. Adds more creaminess and cuts that intense pineapple sweetness. ALSO, instead of pineapple, mango can be substituted for a mango whip! Totally delicious.

Add all ingredients except maple syrup to a blender (high-powered is optimal). Pulse to get moving, and then begin to puree to blend. Add extra milk if needed. Once fully pureed and smooth, taste, and add the sweetener if desired. Serve, or transfer to the freezer for an hour or more to set a little more firmly and then serve.

Pineapple Note: Another delicious option is to substitute frozen mango, either in part or full. Try 1 cup each at first, then if you love it, try next time with the full 2 cups! You may want to add more maple syrup with mango.

Milk Note: Depending on your blender and whether using a room temperature banana, you may need less/more milk. Blend and add milk as needed. Just be patient, let the blender get moving, and don’t overdo the milk initially.

Hope you enjoy this recipe, guys. I’ve decided to take a break for a couple of weeks. I’ve had a lot of technical problems including account hacking, and generally feel that the online universe is giving me a signal to chill out. So, I am taking that cue and getting to some other much needed work. Back in a little while. x Dreena

Happy July! I hope these “lazy days of summer” are treating you well. Not quite lazy days for us moms, right? Still, this summer I am in a much better place overall. The past couple of summers were challenging for me, on emotional and mental levels. This summer things are significantly better.

This is vague discussion, I realize. There are some things that can’t be explained in a blog post. Matters that work their way into parenting and motherhood and also mere stages of life and our development as people. I would love to be able to open up about them all, but this isn’t the time. I guess what I’m saying – or trying to say – is that if you are feeling challenged by personal circumstances right now, it may help to remember that saying “this too shall pass”. Even if it doesn’t pass in entirety, it can certainly lessen. This is what I’ve experienced, and now trust in.

Well!… So much for jumping into my “favorites” post, huh? Sometimes I want to share more than surface information with you, rather than launching into a recipe or other post. I’m a very sensitive person by nature, so while it’s not easy for me to discuss deep matters, it also feels very disingenuous to post week to week without talking on some personal level.

Shall we continue now? Ok. 🙂

First, are you enjoying the favorites posts? Please let me know in the comments. If they are fun and worthwhile for you, I’ll keep them coming.

Organic Cotton Candy Grapes

How? Where? When? What?!! How on earth do these grapes actually taste like cotton candy? I heard of them last summer, but didn’t find them locally until this past month. Very crisp (they should be, don’t buy them soft), and entirely sweet. We each had the same odd experience with our first taste. We took a bite, stopped for a second, then reacted with “holy, they DO taste like cotton candy“. Nature’s candy at its best. More info here.

Date Lady Balsamic Vinegar

This is a brilliant product. I loveit. It’s essentially a balsamic reduction, but not quite as intensely tangy as most reductions – and without refined sugars. I use it on salads, roasted veggies, drizzled on breads and pastas and so much more. It’s available on amazon.com here, and if you are in Canada (or elsewhere) you can also order through Vegan Supply.

Untangled: Guiding Teenage Girls Through the Seven Transitions into Adulthood

The topic of parenting teenage girls deserves a devoted blog. Nevertheless, I will mention this book because I am finding it very useful. Months ago I was talking to a mom at a baseball camp. We got chatting about all the challenges our young girls have now entering puberty and teenage years. The stressors of growing up in a demanding digital world, how that affects their important social connections, and how we as moms try to navigate that along with ‘normal’ teenage girl developments. She mentioned she heard the author, Lisa Damour, speak on a radio program. After our discussion, I googled like we do, read a few articles, and finally ordered the audio book. Since I spend a lot of my time cooking and cleaning, I find it easier to listen to audiobooks than sit and read. In short, if you have a teenage daughter, this book is worthwhile. If you don’t want to pick up a copy, hit your local library!

Teva Women’s Flatform Universal Sandal

What’s a ‘favorites’ post without shoes?! Last year I shared how much I loved my Sanuk flip flops. This year it’s these Teva Flatforms. I’m not one for clunky platforms, but I do love a cuhsion-y thick sole. I actually find a thicker sole more comfortable than a full flat. So these hit my sweet spot. Extra cushion in a comfy vegan sandal that’s cute. CUTE. I adore these, and holy they are comfortable to walk in. I may get a second pair, if I can justify the purchase. 🙂 I have the candy stripe in black, and also love the white/yellow combo. Sizing with shoes is always tricky, so I read the reviews on sizing. I’m usually a size 7 1/2 (occasionally a 7). I ordered the 7 and these Teva sandals fit perfectly.

Sarah Beth Yoga & Fitness Marshall

A couple of years ago I posted my fitness routine. I still exercise everyday, but for the last year or more I’m doing much more yoga along with my rebounding. I’m thinking of sharing an updated fitness post, if it’s of interest. For now, I thought I’d share two YouTube fitness and yoga channels that I love: Sarah Beth Yoga and The Fitness Marshall. Yes, they are polar opposites!

Some days I need yoga. Actually, most days I need – and love – yoga. There are about 5-7 channels I use, and Sarah Beth is one of my favorites. I especially love her vinyasa routines. Hers are the only ones where I truly connect with the breath to movement, movement to breath. I feel the difference making that connection, so I return to her routines all the time.

Often I want just 5-10 minutes of fun, crazy, don’t-take-things-too-serious cardio before yoga. Or, a full 15-20 minutes of that feeling! I turn to dance and zumba channels, and the Fitness Marshall is one of my favorites. Not sure there are too many 45 year old moms joining him, but this mama is. Note: Yeah, most of his videos and songs are suggestive. Not workouts to do with the kids around. Like most channels, I have a few favorite vids. This is surely one of my faves by the Fitness Marshall. I am waiting for those backup booties to return! Few otherhonorablementions! Most of the time, yep, I do these vids on my bellicon. Touch weird, I know, but then I’m so am I. 🙂 If this workout info interests you, let me know and I’ll do that follow-up fitness post.

Since coining the term “weegans” in Plant-Powered Families, I’ve had many requests for weegan t-shirts. They’re here!

For these designs I worked with the fabulous vegan parenting duo at Sick On Sin. I’ve connected with Jen many times online over the years. (one day we hope to meet for real). Sick On Sin has some rad vegan tees, buttons and stickers for kids and adults, so be sure to hop over for a browse. This is one of my faves. 😉

All options are in black and white, and there are some other color options. The colors aren’t visible initially through the link, but within each shirt choice there are colors available. Note: the weegan logo doesn’t show up well on a few of the dark colored t-shirts.

Also, an update on the #hummusisafoodgroup and “vegans do it better” tees. These are now available in different colorsas well! So, just choose the style you like, and look for the color options available for that shirt.

As always, I love hearing from you. Tell me what you think of the new weegan tees, and what else you’d like to see in vegan t-shirts and plant-powered merchandise.

Twenty years later, I now realize it was much easier than I thought. Still, two cheeses kept me in dairyland for a while: parmesan and feta.

It was the intensity of those cheeses. The flavor impact. Salty, tangy, briny. At the time, there were no substitutes on the market. So, I couldn’t imagine eating without them!

Later, feta cheese substitutes did appear in stores. I tried them, and was underwhelmed. They just didn’t hit the flavor mark. These substitutes were tofu-based, and for some reason the flavor wasn’t penetrating the tofu well enough.

I started to experiment with my own tofu feta recipe. Not only did I want a flavorful marinade that would hold up to a classic greek salad, I also wanted to find a way to make this vegan cheese recipe oil-free. Most products I tried had an oil marinade. There had to be a way to get that richness without adding that extra oil.

There is! After many trials, the secret to influsing great briny flavor in the tofu is to first simmer it in a vinegar mixture, and then marinate that warm tofu in the full marinade. A marinade consisting of herbs, lemon juice, vinegar – and chopped olives.

Bingo! Flavor success. Not only does the flavor hold up, but for me the texture improves too. The simmering breaks down the tofu just slightly so that when tossed through the marinade, it mostly holds shape but loses *just* a touch of texture. Somewhat like traditional feta cheese.

This recipes is one of my favorites from Plant-Powered Families. It was also one of Nicole’s favorites! And, I’ve heard from quite a few of you that are loving it. Since summer is here and we are enjoying big, bright salads, I wanted to share this recipe widely on the blog.

So here it is, kids. Enjoy!
x Dreena

(p.s. I did create a soy-free vegan feta recipe for the release of PPF. If you managed to nab the promo ebook, it’s in there – have a look!)

To make the boiling mixture:
In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.

To make the marinade:
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives.

After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. Keeps for 5–6 days.

Tofu Note: When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!

Since September I’ve been focused on one large project (I’ve mentioned it before, and will share details when I can). Last week, I finalized and submitted all recipes for this project. Ahhhh. Relief! Until the editing process begins, that is.

Yet I have at least a couple of months, and I shall enjoy them! I plan to take a brief blogging break this summer to hang out with the kids without any pressure to deliver blog content or be on social media.

Also, I want to take a couple of weeks to actually tackle one of those grand plans: that e-book. Yes, I have not forgotten about that oil-free salad dressings e-book. It’s actually been on my mind for some time. I have all the recipes just about ready and need to deliver to my testing squad.

Ultimately, I want to bring you an ebook with a range of healthy salad dressings. Not just creamy, nut-based dressings but also nut-free sauces and vinaigrettes. Many oil-free sauces and dressings are cashew or nut-based. This ebook will deliver other options so that those of you with nut allergies – or those wanting low-fat vegan recipes – will also have plenty of options.

Until I get that book in your hands (er, on your laptop), I have a new dressing for you to play with. I’ve had this dressing in my recipe folder for a while, as I had hoped to include it in Plant-Powered Families. This one happens to be nut-based, but I promise (promise!) that the ebook will have many nut-free options.

Prepping this Creamy Orange Salad Dressing is a cinch. It has a short ingredient list, and requires just a couple minutes of blending. Just get your cashews soaked in advance, and you’ll be good to go! The orange juice really lifts this dressing recipe. Sometimes cashew-based sauces, while delicious, can feel a little heavy. The infusion of citrus elevates the flavors and lightens the dressing profile. I think you’ll enjoy it!

So, stock up on those gorgeous market greens because summer salads are just waiting to be dressed in this one…

This dressing is so incredibly simple, and it is creamy yet fresh and bright. Our girls really enjoy it – and I enjoy when they eat their greens a little more enthusiastically! Makes the 5-10 minutes of prep completely worthwhile!

In a blender or with a immersion blender and deep cup, add all ingredients (starting with 2 tsp of maple syrup) and process until smooth and creamy. If using a high-powered blender, this will smooth out very quickly. If using a standard blender/immersion blender, it will take a few minutes of blending. Once smooth, taste, and sweeten/season to taste. Makes about 1 cup.

Cashews Note: I soak cashews in advance, in batches, as they take about 4 hours to soak through. But, once you have a large batch soaked, you can store them in the fridge – or better – the freezer. They can be used straight from the freezer in recipes!

Ideas: For adults, try this dressing massaged into a kale salad with avocado, mandarin segments, sliced green onions, and cubed avocado. Also, drizzle it over cooked quinoa or add a little fresh ginger and toss into rice noodles.

Did you try it? Like it? Please share your feedback or other recipe discussion!

What an odd week. Almost every day some strange interaction occurred – either with me, my kids, or online. To top it off, on Friday I received an email from facebook that my business page was under review because of a 3rd party complaint. This led to losing access to my private account for a couple of days. All in all, a weird week. Nothing of great importance (thankfully). Just distracting and time consuming matters. In a way, though, these things reminded me of all that is going right! Funny how that works.

One thing that went very right this week… Breville contacted me about their new Smart Grill. I haven’t tried the unit (yet) myself, and promptly asked if I could provide a giveaway for Father’s Day on my blog.

I love my Breville Smart Oven Pro and expect to love this grill just as much. We don’t have an outdoor BBQ, so I use a small grill for things veggie meals like vegan burgers, vegan hot dogs, potatoes (yes!), veggies (bell peppers, onions, zucchini, mushrooms), plantains, and more. Grilling brings a better flavor to everything, and concentrates the natural sugars and flavors in vegetables, for the best-tasting plant-based meals.

The grill I’ve been using to date is an older model of a Cuisinart. It’s been ‘ok’ but doesn’t generate the heat and grill power that I’d like. The video and specs on this Smart Grill are pretty impressive. I’m stoked to be trying out the new Breville Smart Grill, and equally stoked that one of you will be too!

For as long as I can remember, I’ve loved onion rings. As a kid, we’d go to the A&W drive-in for root beer floats and onion rings. Those were the days when you’d order from a parking space and a server would bring out your order on a tray to the car window. Anyone else remember that? It was pure junk food that I don’t care to eat today, but it brings back fond memories of my father taking us out.

Until now I’ve never recreated an onion ring recipe at home. I’ve also never cooked with deep frying (it scares me). When we do order onion rings at restaurants now, my memories of eating them are better than the actual thing. Do you know what I mean? I still love the idea of onion rings, but really don’t care for that greasy, heavy version anymore.

So, I wanted to makeover one of my favorite foods from childhood in a way that I could really enjoy again – and in a way that my family would enjoy too. Not just a vegan onion ring, but a crispy, tasty, vegan onion ring recipe that is actually healthy.

… and by George, I think I got it! The secret to this healthy onion ring recipe comes down to a couple of things. First, presoaking the sliced onions. Since the onion rings are baked, this step helps soften that raw flavor, for a more mellow, sweeter baked onion ring. Second, the magic of aquafaba. Yep, our beloved plant-based diet egg-white sub shines again!

I actually haven’t been been focusing on developing aquafaba recipes per se, but here it just seemed like the perfect fit – and it is. So, don’t skip the soaking – and don’t skip the bean water.

Finally, the extra step of separating the breadcrumbs helps keep these low-fat onion rings crispy. The 3-step coating takes a little bit of patience, but will be well worth it, I promise! Okay, enough talk. Time to eat some good vegan food!

First, slice and soak the onions. Slice in rings, and place in a bowl covered with ice-cold water. Prepare 2 baking sheets with parchment paper and preheat oven to 450 degrees. Let soak for 1/2 hour. Drain and pat dry with paper towels. Place the chickpea flour with the sea salt in a ziploc bag. Put the chickpea brine in a bowl. Finally, combine the breadcrumbs, sea salt, and paprika in a third bowl. Once mixing through, transfer roughly half of this mixture to another bowl. (The onion rings will be coated in three steps – first in the chickpea flour, then the chickpea brine, and finally the breadcrumbs. Separating the breadcrumbs into two batches will help keep them dry so they will adhere to the onion rings. So, work with one bowl of breadcrumbs and then about halfway through the coating process, move on to that second bowl of breadcrumbs.)

Place the soaked/dry onions in the ziploc bag, seal, and shake to coat the rings. Remove, and dip each ring in the chickpea brine (discard any remaining), and next into the breadcrumb mixture. Place rings on the baking sheets. Bake for 15 minutes. After that time, rotate the trays (from bottom to top), flip the rings, and bake another 10-15 minutes until golden and crispy! Serve.

Today is the official anniversary of the release of Plant-Powered Families! I’ve never celebrated the anniversary of a vegan cookbook before, but doing so this time.

I’ve connected with so many of you here and through our PPF community over the past year. When I was writing the book, I truly felt it was special. I had hoped it would reach families all over, and at all stages of eating a plant-based diet, to help encourage and support their journey.

With all the cheer and kindness you’ve sent my way, I feel this book really is helping families eat more vegan meals, and truly enjoy healthy, abundant vegan food.

Hello, hello, kids! Hope you had a beauty weekend. Many of you made the new soup and shared fab feedback on facebook and email, so thanks for that. I always love to hear from you.

Soooo, mom’s day is almost here! Are you ready? If not, perhaps I can help you out. I’ve chosen my 5 recipes that I think moms would love to have on Mother’s Day. I include some extra tips and recipe ramblings with each, so let’s get going!

1. Green Smoothie

So, we all talk about “breakfast in bed” and a tray with a full breakfast. Truth be told, most of us are up with the kids (or before), and breakfast is nowhere close to bed! Also, personally, I don’t care to eat in bed, and I’m not one for sitting down to breakfast. Perhaps that’s just adaptation to running around as a mom. Whatever, my go-to brekkie (after my morning tea) is always fresh fruit and/or a green smoothie. I snack later in the morning, but always have a green smoothie to start. My fave is a combo of greens (not always kale, often spinach and/or lettuce) and parsley, some cukes, peeled lemons (a must!), Vega powder, and one or more of mango/pineapple/frozen bananas. It’s heavy on the greens, and the lemon brings it to life. For me, this blend is very uplifting and energizing, and I always love it. Sometimes I make it thinner closer to a juice, other times thicker like a smoothie. Lately I’ve been adding a some ashwaganda powder and also sometimes a smidgen of maca powder or other “boosters”. This link has a smoothie tutorial, or you can just jump on in with the green smoothie pictured above (found in Plant-Powered Families) or this recipe.

2. French Toast

If you are a mom that does love breakfast in bed (my girlfriend Tanya, I’m talking to you!), this French Toast from Plant-Powered Families is perfect. I’ve heard from so many readers that really love this recipe, saying it works beautifully and has become their favorite french toast recipe. So, give it a try! If pancakes are more your thing, try one of theserecipes.

3. Crazy Brownies

Let’s get to chocolate. Because if I did want to sit down to breakfast, it would be for these babies! I made them for the VegExpo and they vanished in minutes. I was Our girls were so bummed that there weren’t any leftover that I made me them a double batch this week. 😀

They are gooey, ooey, fantabulously yummy… and they are naturally gluten-free, and also nut-free and oil-free. You won’t believe it when you try them! Oh, and definitely make the frosting. That’s all. Wait, not quite. If you’d prefer chocolate cake, this one is the one!

4. Maple-Chipotle Chickpea Dressing

Up next, lunch. Mama’s gotta eat lunch! Could be brownies. Or, could be a salad bowl (we can have a brownie with tea later.)

I am all over salad bowls, and have been eating them for lunch before the salad bowl trend took over. My bowls weren’t anything to photograph, as usually I’d grab some bean or grain leftovers and pair up with greens, veg, maybe fruit, and a dressing for the win. But, that’s all a salad bowl is in essence. Combining some favorite salad elements… along with heartier ingredients… into a big bowl. I really like to combine a little raw and cooked veg. For instance, if I’m having romaine lettuce, I may add leftover cooked sweet spud or cooked winter squash along with other veg. Or, if I have steamed kale, I may add grated carrot and seasoned grilled zucchini. Sometimes chopped fruit or bell peppers. If I have homemade hummus on hand (*if*, who am I kidding?), I’ll add a dollop of that. Or, if I’m in the mood for a cooked grain, I’ll cook up quinoa so it’s fresh and hot, and add that to my bowl. Or, if we have leftover dal or bliss or even a thick chili or soup, I’ll gently heat up in the toaster oven, and add that to my bowl. You get the picture, yes? Usually we need a drizzle of dressing too. This Maple-Chipotle is one of my faves, but I don’t always have it on hand. So, it would be totally cool if it was whizzed up for me. (hint, hint)

5. Creamy Fettucine

What about dinner? Ideally it would be lovely to go out to dinner. Of course! However, sometimes that’s not an option. For us, it’s rarely an option because all the good vegan restaurants are an hour away. So, if I had to pick one of my top dinner recipes… argh, that’s tough! If I’m in the mood for a bean-y dish it might be a soup or this chickpea dish. Or the Apple-Lentil Dal in PPF. But, I think on Mother’s Day it might be a great comfort food meal, and for me that often means pasta. It’s a toss-up between this Creamy Fettucine and the Zesty Almond Sauce… for now I’m going with the Creamy Fettucine (as a Libra, I reserve the right to change my mind). 🙂

There you go. Now you can drop a few hints, then sit back while everyone cooks and cleans. All day… all day long! Yes, we can dream.